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Home » Recipes » Cake Recipes

Homemade Gingerbread

Published: Dec 8, 2024 · Updated: Mar 19, 2025 by Marye

An old fashioned, homemade gingerbread recipe that will make your house smell like fall. This is a dark, spicy cake that is wonderful plain or topped with ice cream, whipped cream, or your favorite sauce.
Total time for the recipe to be finished.Total Time 50 minutes minutes
Jump to Recipe Pin Recipe
Closeup of squares of gingerbread on a cake plate.
Gingerbread squares on a cake plate with a text overlay for Pinterest.

One bite of this spicy, moist homemade gingerbread cake and you'll swear you're settled in Grandma's cozy kitchen enjoying her prizewinning recipe!

The aromas of cloves, ginger, and cinnamon drift through the house while this is baking making is seem like a holiday no matter what day of the year it is.

Two servings of gingerbread with whipped cream on top.
Table of Contents
  • 🗝️ Key takeaways: why this recipe is your new favorite
  • 🧾 Gather your ingredients: what you'll need
  • 📖 Make it your own: yummy variations
  • 🔪 Step-by-step guide: instructions for success
  • 💭 Insider tips: things to know
  • 🥫 Leftover love: how to store homemade gingerbread
  • 👩‍🍳 Let's answer those questions: FAQs
  • 📚 More Southern comfort: related recipes you'll love
  • 🍽️ No waste: creative ways to repurpose
  • 📞 Wrapping it up: the last word
  • 📖 Recipe
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

  • Old-fashioned gingerbread cake is moist and spicy.
  • It's the perfect snack cake! Light enough for breakfast, but sweet enough for an evening dessert. I love this in the afternoon with a cup of coffee.
  • Be sure that you use an unsulphured molasses like "Grandma's Molasses" for this cake.

This classic gingerbread recipe will instantly transport you to Christmas time as a child. Made easily with robust molasses and seasonal, warm spices, it's the perfect, cozy treat—no matter if you're a pro baker or a first-timer!

First published October 29, 2015. Last updated December 8, 2024 for editorial improvements and readability.

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for gingerbread.

📖 Make it your own: yummy variations

  1. Though I prefer the flavors of Vietnamese or roast cinnamon, you can experiment with different types to find your favorite! Any variety will work in this recipe.
  2. A little bit of grated fresh orange zest is a delicious complement to the homemade gingerbread flavors! About a tablespoon or so is perfect.
  3. Mix in some finely chopped candied ginger for an extra pop of flavor.
  4. The coffee flavor isn't very strong with all the fragrant spices in this cake recipe. However, if you loathe coffee and are one of those people who can taste a drop of it in anything, substitute it for water.
  5. Make old-fashioned gingerbread loaves by portioning the batter evenly between two prepared 9" loaf pans. I like to eat one loaf and either wrap and freeze or gift the other!
  6. Garnish with some simple powdered sugar over top—that's all this perfect recipe needs! Though, I won't turn down a dollop of whipped cream or a scoop of vanilla ice cream, either!
  7. Some people like gingerbread with cream cheese frosting and caramel sauce, too. In your own kitchen, you can do anything you please!

🔪 Step-by-step guide: instructions for success

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.

Dry ingredients being sifted.

Sift the dry ingredients into a large bowl (except the sugar.)

Butter and sugar whipped together.

In a separate bowl, with the paddle attachment, beat the butter, sugar, and eggs.

Molasses has been added to the butter and sugar.

Beat in the molasses.flour mixture and coffee to the wet ingredients, alternating between the two.

Gingerbread batter in a prepared pan.

Pour batter into a prepared pan and bake.

💭 Insider tips: things to know

  1. Line your baking pan with parchment paper, leaving enough to hang over the edges of the pan. This way, you can easily lift your cake up and out of the pan for pretty presentation, if you prefer!
  2. Don't swap the brown sugar for white. While usually, you can, since we already have molasses in the recipe, the flavor would be too intense.
  3. The chipotle powder and cardamom aren't traditional but I love the spice and flavor that they add! Leave them out if you're boring... just kidding! But, they do enhance the spices of gingerbread in my opinion.
  4. Always use fresh spices! A good rule of thumb is if they've been in the pantry for longer than six months, you're due for a replacement!
  5. Watch carefully not to over-bake the gingerbread because it does dry out quickly.
  6. Check it at 35 minutes with a toothpick in the center of the cake, then every 2-3 minutes after that.
  7. To prevent overbaking after you remove the gingerbread from the oven, immediately place the pan on a cooling rack so that the bottom of the pan/cake can begin to cool off.

Marye's Tip o' the day

Make sure the molasses is unsulphured, or you'll be sorry when you take the first bite! I like the flavor of Grandma's molasses best.

🥫 Leftover love: how to store homemade gingerbread

You can store leftover gingerbread tightly covered at room temperature for about 3-4 days. Freeze for longer storage.

🤫 Marye's secret for zhuzhing it up

There are several types of cinnamon and each has a different flavor. Experiment to see which you like best. I love the Korintje cinnamon in this recipe!

zhuzh: verb. To make something more interesting or attractive

NameFlavorBest inOrigin
Ceylon cinnamonfloral, light, fruity, subtlecustards, fruit butters, elegant desserts, French toastSri Lanka
Saigon cinnamon (sometimes called Vietnamese cinnamon)spicy, rich, sweetcinnamon rolls, coffee cake, donuts, pumpkin pie spiceVietnam
Cassia cinnamon (normal cinnamon)sweet,
delicate spice
baked goods, this is the cinnamon you probably have in your cupboardChina
Korintje cinnamonrich, spicy, hints of clove and pepperchai, chutney, curries, holiday treatsIndonesia
Roasted cinnamonrich, deep, warm, toastybaked goods, chili, hot cocoa, cocktails, usually made from Ceylon or Cassia
The types of cinnamon and how they taste.

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👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

What is unsulphured molasses?

Unsulphured molasses has no additives. Molasses with sulphur in it can taste really chemically, and in traditional gingerbread we want the delicious flavor of molasses to shine! Any type of molasses can be sold with or without sulphur, so read the bottle carefully.

Which kind of molasses is best?

Use an unsulphured molasses like "Grandma's Molasses".

Can I use treacle, instead of molasses?

In this recipe, I wouldn't recommend it! Treacle, or golden syrup, is kind of like molasses, but it doesn't deliver the same deep, rich flavor as dark molasses, like Grandma's blackstrap.

Can I make a house with this gingerbread?

Nope, similar flavor, but different structurally! This old-fashioned recipe produces a "quick bread" or cakey texture. If you want to build a gingerbread house, you need to use gingerbread cookies—for which your gingerbread men will thank you!

From where does gingerbread get its name?

Gingerbread originally came from an Old French word, gingebras, which referred to preserved ginger. It's also related to the French pain d' epices, which is spice bread, as well as German Pferrerkuchen and Lebkuchen.

What does gingerbread taste like?

Oh, it tastes like the flavors of Christmas! If that's not specific enough for ya, it kind of reminds me of pumpkin pie but minus the pumpkin. It has similar spices, but goes heavier on ginger and molasses—the perfect winter dessert!

This gingerbread recipe has the fluffy, soft texture of a spice cake. Don't confuse it with gingerbread cookies, which are small, flat, and, well, if you don't know what a cookie is, you're missing out!

Overhead view of finished gingerbread in the baking pan.

📚 More Southern comfort: related recipes you'll love

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    Fluffy Gingerbread Waffles
  • Closeup of the snowball cookies with one open to show the interior texture.
    Gingerbread Snowball Cookies (No Nuts)
  • Three gingerbread donuts stacked on top of each other.
    Homemade Gingerbread Donuts
  • A finished graham cracker gingerbread house on a table.
    How to Make a Graham Cracker Gingerbread House

🍽️ No waste: creative ways to repurpose

Dice the gingerbread into small squares and add a layer to a bowl. Sprinkle with coffee or Kalhua. Add a layer of whipped cream over the top. Add another layer of gingerbread and repeat ending with the whipped cream. Dust with cinnamon and chill before serving.

📞 Wrapping it up: the last word

I adapted this recipe from  1975 Farm Journal's Country Fair Cookbook. I personally don't consider this vintage but a lot of you will.

I like to enjoy the gingerbread slightly warmed (a few seconds in the microwave does the trick!) However, you can also enjoy it at room temperature. Be sure to add a dollop of fresh whipped cream to the top - yum!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Closeup of squares of gingerbread on a cake plate.

Homemade Gingerbread

4.29 from 7 votes
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An old fashioned, homemade gingerbread recipe that will make your house smell like fall. This is a dark, spicy cake that is wonderful plain or topped with ice cream, whipped cream, or your favorite sauce.
Course Dessert
Cuisine Amercian Heritage
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings:12
Calories:283
Author:Marye Audet-White

Ingredients

  • 2 ½ cups All-purpose flour
  • 1 ½ teaspoons Baking soda
  • 1 ½ teaspoons Ground ginger
  • ¾ teaspoon Cinnamon
  • ½ teaspoon Cardamom
  • ⅛ teaspoon Ground chipotle, (more if you like it spicier)
  • ½ teaspoon Kosher salt
  • ½ cup Butter
  • ½ cup Sugar
  • 1 Egg
  • 1 cup Grandma's Molasses, or other unsulphured type
  • ½ cup Coffee, extra strong, hot, and black

Instructions

  • Preheat oven to 350F.
  • Grease a 9x9-inch baking dish and set aside.
  • Sift the flour, baking soda, ginger, cinnamon, cardamom, chipotle, and salt.
  • Set aside.
  • Cream the butter and sugar together until light and fluffy.
  • Add the egg and beat well.
  • Beat in the molasses.
  • Add the dry ingredients alternately with the hot coffee, beginning and ending with the dry ingredients.
  • Spoon into the prepared baking dish.
  • Smooth the top and bake for 45 minutes or until done.

Notes

Storage:
Cover with plastic wrap or place in an airtight container and store at room temperature 2 or 3 days.
Freeze for up to 3 months.
Tips:
  • Try different types of cinnamon and see what you like best. I like Vietnamese cinnamon and roast cinnamon the best.
  • Use fresh spices. If you've had yours in the pantry for more than 6 months throw them out.
  • Make SURE the molasses is unsulphured or you will be sorry the first time you take a bite.
  • Be sure not to over-bake it because it does dry it out.
  • Check at 35 minutes then check it every 2 or 3 minutes after that.

Nutrition Facts

Calories: 283kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 311mg | Potassium: 455mg | Fiber: 1g | Sugar: 29g | Vitamin A: 263IU | Vitamin C: 0.02mg | Calcium: 68mg | Iron: 3mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

Closeup of squares of gingerbread on a cake plate.

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Gingerbread

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.29 from 7 votes (6 ratings without comment)

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  1. Linda Youngs says

    December 09, 2024 at 11:49 am

    My mom served her homemade gingerbread with a sauce poured over the top. For the life of me, I can't remember or find what that sauce was called. Do you know? She was from Georgia & Alabama, so it might have been a southern thing! LOL

    Reply
    • Marye says

      December 09, 2024 at 11:51 am

      Generally a custard sauce. 🙂

      Reply
  2. Diana WRIGHT says

    October 26, 2022 at 5:57 pm

    would this recipe work for making it into muffins, and if so would the temperature change and how long would I cook them for? The recipe sounds so yummy!!!!

    Reply
  3. Pam says

    September 01, 2022 at 5:07 pm

    Want to 3x the recipe but when I do, the instructions still say to use a 9x9 pan. I don't want to make 3 pans. Would a 10x13 work for a 3x amount? Thank you!

    Reply
    • Marye says

      September 01, 2022 at 8:58 pm

      Yeah, the pan sized don't change, Pam. Um ... I think it would make a 13x9 and an 8x8 but I'm not sure. Sorry.

      Reply
  4. Stacy says

    November 24, 2015 at 9:39 pm

    I really want to try this, but I live in Colorado; do you have high altitude adjustments?

    Reply
    • Marye Audet says

      November 25, 2015 at 8:11 am

      I don't but King Arthur Flour does! https://www.kingarthurflour.com/learn/high-altitude-baking.html

      Reply
  5. Gail says

    November 19, 2015 at 3:31 pm

    I have used that cinnamon before and it is wonderful. Plus it reminded me that t am out ?

    Reply
    • Marye Audet says

      November 23, 2015 at 5:26 pm

      LOL! Glad to have helped

      Reply
  6. Laura @MotherWouldKnow says

    October 30, 2015 at 10:07 pm

    I adore gingerbread and love the extra spices and flavors you have added. There is nothing better than homemade gingerbread in my book.

    Reply
    • Marye Audet says

      November 01, 2015 at 3:15 pm

      I agree!

      Reply
  7. Kristen says

    October 30, 2015 at 9:09 pm

    I love gingerbread, but I rarely make it. I make mine with lemon sauce, but I'd take it any way I can get it!

    Reply
    • Marye Audet says

      November 01, 2015 at 3:14 pm

      That sounds good!

      Reply
  8. Florian @ContentenessCooking says

    October 30, 2015 at 11:29 am

    This looks delicious! Love that this recipe can be pretty veganized! 🙂 So I can enjoy one or more slices.

    Reply
    • Marye Audet says

      October 30, 2015 at 11:32 am

      Oh yeah! That shouldn't be a problem at all.. don't count on being able to stick with just one..

      Reply
  9. Sara says

    October 30, 2015 at 10:53 am

    I have actually never made my own gingerbread, this looks like the perfect recipe to try! Perfect for the holidays!

    Reply
    • Marye Audet says

      October 30, 2015 at 11:32 am

      Sara you should give it a try!

      Reply
  10. Shashi at RunninSrilankan says

    October 30, 2015 at 9:30 am

    Oh Wow - I have never made my own gingerbread - reading through your ingredient list makes me almost smell this baking - wow - love the extra spice in their - cardamom is one of my favs! I have gotta try this soon!

    Reply
    • Marye Audet says

      October 30, 2015 at 11:53 am

      It really does smell good.

      Reply
  11. Ashley @ Big Flavors from a Tiny Kitchen says

    October 30, 2015 at 8:37 am

    This looks so incredibly tender and delicious - absolutely GORGEOUS!

    Reply
    • Marye Audet says

      October 30, 2015 at 11:53 am

      Thank you Ashley!

      Reply
  12. allie @ Through Her Looking Glass says

    October 30, 2015 at 8:08 am

    5 stars
    I too love homemade gingerbread Marye. And have also not made it for decades. I'm so excited to try your recipe, fall is the perfect time for gingerbread!

    Reply
    • Marye Audet says

      October 30, 2015 at 11:53 am

      I totally agree!

      Reply
  13. Barrett @dirtylaundrykitchen.com says

    October 30, 2015 at 6:25 am

    I love soft gingerbread cakes like this. Looks good and it's almost time for gingerbread here in Philly. Just a little colder and I'll be there.

    Reply
    • Marye Audet says

      October 30, 2015 at 11:52 am

      Perfect!

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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